Recent content by Foodie

That's a wonderful idea! Not much drippings from white meat.

We're roasting a breast as well; nobody else in the house likes dark meat, so essentially, we pay more to eat less. I generally follow the package instructions and get prefectly cooked meat every time. Keeping the breast from falling over in the roasting pan can be a chellenge; I use an...

I took the leap and made a sourdough starter today - tomorrow I'll bake a test loaf. :huh:

xo - onion

egg - garlic

Katie E is indeed correct; it's an un-cured pork sausage that's heavily spiced. Found mostly in the eastern Upper Peninsula of Michigan and as rare as hen's teeth anywhere else. Ya, sure. You betcha: it's good, eh.

For protein, I might suggest salmon & tuna in vacuum-sealed pouches. Also TVP (textured vegetable protein) is a very versatile and lightweight item to pack.

Hello you lovely posters. I stumbled onto this site 2 days ago while looking for a cudighi recipe; everyone seemed so nice I had to join. I look forward to learning a thing or 2 here.